2 tsp instant yeast 1 tsp sugar
Add those to a bowl with 1/4 cup water and let them proof (get puffy)
Add 4 cups flour (bread or all purpose) 3 tbsp olive oil 2 tsp salt
Water (enough to form a dough) usually about 1/2 cup and if you need more then add gradually and blend.
Let the dough proof overnight. Cover the bowl with plastic and leave in a warm place in your kitchen.
Ready to roll:
The next day roll out the dough into a big square and top with pizza sauce (tomato sauce) and your grated mozarella cheese.
(if you extra toppings like mushrooms then slice and pan fry them on high heat until the look cooked) Also the same for the peppers cut in small squares and fry them up just a bit until they are a little tender but still crips.
Top the veggies on top of the cheese (they should be cooked and prepped before hand) Sprinkle oregano (dried or fresh) all over.
Roll up the dough like a cinnamon roll. Slice with a knife and put the rolls onto a piece of parchment on a pan (not too close) Put them on the pan you're going to bake them on as you can't remove them later.
Cover with cling wrap and let them proof for another hour to 2 hours.
Preheat the oven to 375 and let them bake until the dough is done and cheese is melted.
Think of the variations you could do, a cheddar and spinach bun, roasted red pepper and feta cheese buns, caramelized onion buns...... olive bun, the possibilities are endless.
This is perfect picnic and trip food, like if you're taking kids out for a long day at the zoo or something, it's easy to carry, yummy and keeps well.